ArticleFoods (Basel, Switzerland)2023
Characteristic Flavor Compounds and Functional Components of Fragrant Rice with Different Flavor Types.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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11 citing papers in PubMed, 19 citations in OpenAlex.
- Evolution of Rice Storage Quality and Underlying Microstructural Mechanisms Under Varying Nitrogen Fertilization Application Levels.Foods (Basel, Switzerland) · 2026Article
- Aroma and flavor profiling of walnut oils from five major Xinjiang cultivars: sensory evaluation and comparative analysis.Food chemistry: X · 2026Article
- Review
- Comparative Study of Key Aroma Components in Rice of Different Aroma Types Using Flavor Metabolomics.Foods (Basel, Switzerland) · 2026Article
- Integrated Volatile Compounds and Transcriptional Gene Analysis Elucidate the Deterioration Mechanism of Embryo Rice During Storage.Foods (Basel, Switzerland) · 2025Article
- The Impact of Sensory Perceptions and Country-of-Origin Practices on Consumer Preferences for Rice: A Comparative Study of China and Thailand.Foods (Basel, Switzerland) · 2025Article
- Study on dynamic alterations of volatile organic compounds reveals aroma development over enzymatic-catalyzed process of Tieguanyin oolong tea production.Food chemistry. Molecular sciences · 2024Article
- Analysis of Volatile Compounds' Changes in Rice Grain at Different Ripening Stages via HS-SPME-GC-MS.Foods (Basel, Switzerland) · 2024Article
- The Effect of Reduced Nitrogen Fertilizer Application onFoods (Basel, Switzerland) · 2024Article
- Metabolome and Transcriptome Unveil the Correlated Metabolites and Transcripts with 2-acetyl-1-pyrroline in Fragrant Rice.International journal of molecular sciences · 2024Article
- Discussion on the Differences in Aroma Components in Different Fragrant Rice Varieties during Storage.Life (Basel, Switzerland) · 2023Article
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4 authors at 1 institution in 1 country.
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Abstract
Fragrant rice has various flavor types, mainly the popcorn flavor, corn flavor and lotus root flavor. Chinese fragrant rice from China and Thai fragrant rice from Thailand were analyzed. GC-MS was used to determine the volatile compounds of fragrant rice. It was found that there were 28 identical volatile compounds between Chinese and Thai fragrant rice. The key compounds of different flavor types of fragrant rice were obtained by comparing the common volatile compounds. The key compounds of the popcorn flavor were 2-butyl-2-octenal, 4-methylbenzaldehyde, ethyl 4-(ethyloxy)-2-oxobut-3-enoate and methoxy-phenyl-oxime. The key compounds of the corn flavor were 2,2',5,5'-tetramethyl-1,1'-biphenyl, 1-hexadecanol, 5-ethylcyclopent-1-enecarboxaldehyde and cis-muurola-4(14), 5-diene. By using a combination of GC-MS and GC-O, the flavor spectrogram of fragrant rice was constructed, and the characteristic flavor compounds of each flavor type were identified. It was found that the characteristic flavor compounds of the popcorn flavor were 2-butyl-2-octenal, 2-pentadecanone, 2-acetyl-1-pyrroline, 4-methylbenzaldehyde, 6,10,14-trimethyl-2-pentadecanone, phenol and methoxy-phenyl-oxime. The characteristic flavor compounds of the corn flavor were 1-octen-3-ol, 2-acetyl-1-pyrroline, 3-methylbutyl 2-ethylhexanoate, methylcarbamate, phenol, nonanal and cis-muurola-4(14), 5-diene. The characteristic flavor compounds of the lotus root flavor were 2-acetyl-1-pyrroline, 10-undecenal, 1-nonanol, 1-undecanol, phytol and 6,10,14-trimethyl-2-pentadecanone. The resistant starch content of lotus root flavor rice was relatively high (0.8%). The correlation between flavor volatiles and functional components was analyzed. It was found that the fat acidity of fragrant rice was highly correlated (R = 0.86) with the characteristic flavor compounds, such as 1-octen-3-ol, 2-butyl-2-octenal and 3-methylbutyl-2-ethylhexanoate. The characteristic flavor compounds had an interactive contribution to the production of the different flavor types of fragrant rice.
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